As stated in another thread, I'll be out of town attending a wedding on Thanksgiving. This is my one prize winning recipe and I'm going to share it with you for free. It's simply the best pecan pie you'll ever eat. No joke, I've had people scrape the pan on this one. 1 stick BUTTER (no substitutes--do not use margarine!!!) 1 cup light karo syrup 1 cup sugar 3 large eggs, beaten 1/2 teaspoon lemon juice OR whiskey 1 teaspoon vanilla dash of salt 1 cup chopped pecans 9 5/8 deep dish pie crusts (must be 9 5/8 or it will run over) Brown butter in saucepan until brown (DO NOT BURN). Let cool. In separate bowl, add ingredients in order listed. Stir well. Blend in cooled browned butter. Stir well. Pour into pie shell and bake first at 425 degrees for 10 minutes and then at 325 until done. Notes-- At 325 in my oven, which is electric, it took an hour and 15 minutes. You may use salted or unsalted butter. If you use unsalted you can control the salt taste a little better. I've used both in the past. I usually use whiskey rather than lemon juice and I'm pretty liberal about that teaspoon. So is my mom.